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Apple Cinnamon Rolls

Apple cinnamon rolls made with a soft, yeast-raised dough, then filled with caramelized apple-cinnamon filling and baked until golden. Finish with a quick cream cheese glaze drizzle for a sticky, melt-in-your-mouth swirl.
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Prep Time 45 minutes
Cook Time 25 minutes
Rest time: rising 2 hours
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup warm milk 110F
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 0.333 cup unsalted butter, melted
  • 2 eggs
  • 1 tsp vanilla extract
  • 4 cup all-purpose flour
  • 1 tsp salt
For the apple filling
  • 3 apples, peeled and finely diced
  • 0.5 cup brown sugar, packed
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp unsalted butter
For cream cheese glaze
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Bloom the yeast
  1. Combine the warm milk (110F) and active dry yeast, then let sit 5 minutes until foamy. The surface should look bubbly and active.
Make the dough
  1. Stir in the granulated sugar, melted unsalted butter, eggs, and vanilla extract, mixing until smooth.
  2. Add the all-purpose flour and salt, then mix until a soft dough forms. Stop once the flour is fully incorporated and the dough pulls together.
  3. Knead the dough for 8 minutes until smooth. It should feel elastic and spring back when pressed.
  4. Place the dough in a greased bowl, cover, and let rise for 1 hour until doubled. Look for a noticeable increase in volume.
Caramelize the apple filling
  1. Cook the diced apples with unsalted butter, brown sugar, cinnamon, and nutmeg in a skillet for 5-7 minutes until softened and caramelized. Stir until the apples look glossy and the juices thicken.
  2. Cool the apple filling completely before assembling. It should be cool to the touch so the dough doesn’t become soggy.
Assemble and rise
  1. Roll the dough into a 12x18 inch rectangle. Use even pressure so the thickness stays consistent.
  2. Spread the apple filling evenly over the surface. Cover to the edges so each roll gets filling.
  3. Roll tightly from the long side. Keep the roll snug as you go.
  4. Cut the roll into 12 equal pieces. Use a steady motion so the layers stay intact.
  5. Arrange the rolls in a greased 9x13 baking dish, cover, and let rise for 45 minutes. They should puff up and fill the gaps between rolls.
Bake and glaze
  1. Bake at 375F for 22-25 minutes until golden. The tops should look set and lightly browned.
  2. Beat the cream cheese glaze ingredients together, then drizzle over warm rolls. Glaze should melt slightly and settle into the swirls.

Notes

For best rise and tenderness, keep the milk at 110F when blooming the yeast and make sure the apple filling is fully cool before spreading. Store leftovers covered in the refrigerator for up to 4 days and rewarm gently in the microwave for 20-30 seconds. Freeze baked rolls (glazed or unglazed) for up to 2 months, thaw overnight in the fridge, then rewarm. For a dairy-light option, use plant-based butter and cream cheese with similar melting behavior.